Secrets of Success

Thickening Soups And Sauces

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To slightly thicken pan juices or soups, I use instant mashed potato flakes instead of white flour. Dissolves instantly and no lumps! And it adds about 1/2 the calories and a lot fewer carbs, measure for measure.

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Member Comments

  • I do this, too, and it works really well. I also sometimes, puree some of the soup and throw it back in the pot. - by VTORIA3
  • Good suggestion. I have been looking for something to thicken my sauces. Thank you - by HARRINGTON5

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